RU2761089C1 - Method for producing a "sugar- and egg white-free" whipped confectionery product with malt barley concentrate - Google Patents

Abstract

FIELD: foodstuffs.

SUBSTANCE: invention relates to the food industry, in particular, to the confectionery industry. The method for producing a whipped confectionery product includes preparation of a syrup based on agar-agar, cooling of the syrup, preparation of a whipping mass, mixing of the two resulting semi-finished products in a whipping machine with the introduction of flavouring components, moulding, cooling and packaging. Agar and molasses syrup is prepared with a mass fraction of dry substances of 85±1%. The whipped mass is then produced by whipping a mixture prepared by mixing mashed fruits and berries or water with malt barley concentrate in a ratio of 1:1.4 to 2.2 or 1:2.3 to 2.8, respectively, for 8 to 10 minutes, with the introduction of lactic acid at the whipping stage. Agar and molasses syrup cooled to a temperature of 85-90°C is then introduced in a thin stream to the whipped mass while mixing for 1 to 2 minutes, until a homogeneous mass with a mass fraction of moisture of 36 to 39% and a density of 0.7 to 0.9 g/cm³ is produced. The mass is then moulded at a temperature of 50 to 55°C by the method of casting into rigid moulds or in the form of a sheet, followed by cutting said sheet into individual products, wherein the resulting products are then held, glazed if necessary, and packed. The whipped confectionery product is prepared at a certain mass ratio of the components of the formulation.

EFFECT: invention is aimed at producing a whipped confectionery product of improved quality, increased nutritional value due to the exclusion of sugar from the formulation and introduction of malt barley concentrate and mashed fruits and berries, containing biologically beneficial food substances, reduced sweetness, calorie content, including that for lent and vegetarian diet.

1 cl, 3 tbl, 5 ex

Description

The invention relates to the food industry, in particular to the confectionery and can be used in the production of low-calorie whipped confectionery products "without added sugar and egg white" for lean and vegetarian meals, as well as for people with egg white intolerance.

A known method for the production of whipped candies, providing for the preparation of raw materials for production, preparation of agar-sugar-syrup, whipped mass, its body molding, cooling and glazing. Preparation whipped mass is accomplished by whipping for 15-25 minutes cooled to a temperature of 60-75 ^C. agar-sugar-treacle syrup with a mass fraction of solids 75-83% of the egg white to obtain a fluffy homogeneous mass is then introduced aromatic flavoring agents and substance with stirring, add melted butter, mixed with the filtered condensed milk, the finished mass temperature of 55-65 ^{° C} with a mass fraction of solids 79 ± 2% and a density of 500-900 kg / m ^3, stirred for 2-3 minutes and fed for molding [Skobelskaya, ZG Technology of sugar confectionery production [Text]: textbook. allowance / Z. G. Skobelskaya, G. N. Goryacheva. - M .: IRPO; ProfObrIzdat, 2002. - 416 p., S. 165-166].

The disadvantage of this method is the high sweetness, sugar content and caloric content of the product due to the presence in the recipe composition of a significant amount of sugar and condensed milk, a fatty product, a low content of biologically valuable nutrients (essential amino acids, minerals, vitamins); the use of egg white of animal origin as a foaming agent, which limits the use of this product to certain categories of the population - fasting and vegetarians and is not allowed to be used in food for people suffering from allergic reactions to egg white.

The closest to the claimed invention in terms of the technical essence and the achieved effect is a method for the production of whipped sweets for school meals [RF Patent No. 2632948, published on 11.10.2017], characterized by the fact that the whipped mass is preliminarily prepared by dissolving in hot water t = 50 ° With a weighed prescription amount of barley malt and citric acid extract, mix thoroughly, then the resulting syrup is introduced into the kneading chamber of the whipping machine, where, at a given kneading body rotation frequency of 100 min ^-1, wheat flour of the highest grade is continuously dosed, whipped for 40-60 seconds until the mass fraction of moisture in the whipped mass is 37%, then sugar-syrup, boiled down to a mass fraction of moisture 8%, is introduced into the mixing chamber in a thin stream, and the temperature of the mass is monitored so that it does not exceed 55 ° C, the whipping chamber of the machine is hermetically closed with a lid and air is supplied under an overpressure of 0.6 MPa, the whipping time is 180 s at a kneading body rotation frequency of 1000 min ^-1 , while the mass is saturated with air, at the end of the process, the mass t = 52 ± 3 ° C, ρ = 0.4-0.5 g / cm ^{3 is} unloaded under pressure into molds, then a weighed prescription amount of confectionery fat, candied fruits and flavoring mixture is introduced into the mass and mixed to a final bulk density of 0.7-0.9 g / cm ³ , the resulting candies are molded, glazed, cooled to a temperature of 10-12 ° C, cut and cooled to temperature 4-5 ° C.

The disadvantages of this method are high sugar capacity due to the sugar content in the recipe, calorie content and mealy taste of the product, its low nutritional value and microbiological stability during storage due to the use of thermally unprocessed premium wheat flour as a foaming agent.

The technical objective of the invention is to obtain a whipped confectionery of improved quality, increased nutritional value due to the exclusion of sugar from the formulation and the introduction of malt barley concentrate and fruit and berry puree containing biologically valuable food substances, reduced sweetness, calorie content, including for lean and vegetarian nutrition , as well as people suffering from an allergic reaction to gluten and egg white due to the exclusion of a foaming agent of animal origin - egg white and vegetable protein of wheat flour - from the recipe.

The technical problem is achieved by the fact that in the method of producing a whipped confectionery product, including preparing syrup on agar-agar, cooling the syrup, preparing the whipped mass, mixing the obtained two semi-finished products in a whipping machine with the introduction of flavoring components, molding, cooling and packaging, the new thing is that agar-syrup is prepared with a mass fraction of solids 85 ± 1%, the whipped mass is obtained by churning for 8-10 minutes a mixture prepared by mixing fruit and berry puree or water with malt barley concentrate in a ratio of 1: 1.4- 2.2 or 1: 2.3-2.8, respectively, with the introduction at the stage of churning lactic acid, hereinafter whipped mass under stirring for 1-2 min in a thin stream introduced, cooled to a temperature of 85-90 ^C. agar-molasses syrup until a homogeneous mass with the mass concentration of moisture of 36-39% and a density of 0.7-0.9 g / cm ^3, after which the mass is molded at a temperature of ^50-55 ° C by the method of casting a rigid form or in pla one hundred, followed by its cutting into separate products, which are then allowed to stand, glaze as needed and packaged, the whipped confectionery product is prepared at the following mass ratio of the recipe components, wt. %:

Agar agar 1.2-1.7 Fruit and berry puree 25.5-18.3 Barley malt concentrate 36.0-39.4 Lactic acid 1.1-1.2 Starch syrup 36.2-39.4 or Agar agar 1.6-1.65 Water 15.0-17.0 Barley malt concentrate 42.0-39.0 Lactic acid 1.2-1.15 Starch syrup 40.2-41.2

As a foaming agent of plant origin, natural malt barley concentrate is used, which has a high foaming ability and can be used instead of egg white to produce whipped confectionery products "without adding egg white". Proteins of barley-malt concentrate are rich in essential amino acids. Comparative amino acid composition of premium wheat flour and malted barley concentrate is presented in Table 1.

Table 1 - Comparative amino acid composition of premium wheat flour and malted barley concentrate

Amino acid, g per 100 g of product Baking wheat flour of the highest grade Barley malt concentrate Essential amino acids Glutamic acid 3.08 3.80 Proline 0.97 1.73 Aspartic acid 0.34 0.0 Serine 0.5 0.75 Alanin 0.33 1.67 Tyrosine 0.25 19.11 Cystine 0.2 0.0 Glycine 0.35 0.34 Arginine 0.43 0.0 Histidine 0.2 7.11 Essential amino acids Phenylalanine 0.5 27.06 Valine 0.39 14.04 Leucine 0.85 29.87 Isoleucine 0.43 15.88 Lysine 0.25 3.5 Threonine 0.27 4.57 Methionine 0.1 1.26 Tryptophan 0.1 13.06

Barley and barley products are known to lower cholesterol levels. Due to its composition, malt barley concentrate is included in the formulation of many products for children and athletes. Products made with malt barley concentrate have a positive effect on human health due to the proteins, amino acids, easily digestible carbohydrates, minerals, vitamins, enzymes and other biologically active components they contain.

The maltodextrins in the malted barley concentrate increase the water holding capacity, which has a beneficial effect on the shelf life of the products. The concentrate contains about 60% of maltose, so it has a sweet taste, which allows not to use sugar in the recipe (the sweetness of the concentrate is about 50-60% of the sweetness of sucrose) and thereby reduce the energy value of the product.

Comparative chemical, mineral, carbohydrate composition, vitamin content and energy value of premium wheat flour and malted barley concentrate are presented in Table 2.

Table 2 - Comparative analysis of indicators of premium wheat flour and malted barley concentrate

Indicators Baking wheat flour of the highest grade Barley malt concentrate Chemical composition, %:
- dry substances
- protein substances
- gum-substances
- ash
- fats
- alimentary fiber
- carbohydrates 86.0
10.8
-
0.5
1.3
3.5
69.9 84.1
4.0
5.4
1.4
-
-
60.6 Mineral composition of the product, mg / 100 g:
- calcium
- magnesium
- phosphorus
- potassium
- sodium
- zinc
- iron
- copper
- silicon
- sulfur 18.0
16.0
86.0
122.0
3.0
0.7
1,2
0.1
4.0
70.0 11.44
41.45
111.65
389.39
94.36
2.02
3.42
0.21
-
- Carbohydrate composition of the product, g / 100 g:
- dextrins
- maltotetrosa
- maltotriose
- mono- and disachara
- maltose
- sucrose
- glucose
- fructose
- xylose
- starch -
-
-
1.0
-
-
-
-
-
67.9 7.4
1.4
0.6
26.6
0.7
20.0
3.3
0.7
- Vitamins, μg / g
- vitamin C
- vitamin B ₁ (thiamine)
- vitamin B ₂ (riboflavin)
- vitamin B ₅ (pantothenic acid)
- vitamin B ₆ (pyridoxine)
- niacin (PP)
- biotin (H)
-vitamin B ₄ (choline) -
1.7
0,4
3.0
1.7
12.0
0.02
520.0 2.53
4.45
8.87
35.49
6.88
415.88
0.33
- Energy value, kcal 334 265

The method of preparing a whipped confectionery product is as follows.

First, agar-syrup is prepared, for this agar-agar is mixed with water in a ratio of 1:30, the mixture is heated, then molasses, preheated to a temperature of 60 ± 5 ºС, is added, the resulting mixture is boiled to obtain an agar-syrup with a mass fraction dry matter 85 ± 1%, which is then cooled to a temperature of 85-90 ^o C.

A fruit / water / malt mixture is prepared separately; for this, fruit and berry puree or water is mixed with malt barley concentrate in a ratio of 1: (1.4 ÷ 2.2) or 1: (2.3 ÷ 2.8) (respectively ) with the addition of lactic acid, the resulting mixture is whipped for 8-10 minutes until a foamy whipped mass is obtained.

Chilled agar-syrup is introduced into the whipped fruit / water-malt mixture in a thin stream, the recipe mixture is whipped for 1-2 minutes until a homogeneous foamy whipped mass is obtained with a moisture content of 36-39% and a density of 0.7-0.9 g / cm³, which is formed at a temperature of ^50-55 ° C by the method of casting a rigid form or in formation with a subsequent cutting into individual products, which are then allowed to stand, glazed and packaged as needed, aerated confection prepared with the following weight ratio of components Rx , wt. %:

Agar agar 1.2-1.7 Fruit and berry puree 25.5-18.3 Barley malt concentrate 36.0-39.4 Lactic acid 1.1-1.2 Starch syrup 36.2-39.4 or Agar agar 1.6-1.65 Water 15.0-17.0 Barley malt concentrate 42.0-39.0 Lactic acid 1.2-1.15 Starch syrup 40.2-41.2

The method is illustrated by the following examples.

Example 1 (prototype).

The weighed prescription amount of barley malt and citric acid extract is dissolved in hot water t = 50 ° C, mixed thoroughly, then the resulting syrup is introduced into the kneading chamber of the whipping machine, where, at a given kneading body rotation frequency of 100 min ^-1, wheat flour of the highest grade is continuously dosed. Beat for 40-60 s at a kneading body rotation frequency of 100 min ^-1 until the mass fraction of moisture in the whipped mass is 37.0%. Then sugar-treacle syrup, boiled to a mass fraction of moisture 8%, is introduced into the mixing chamber in a thin stream, and the temperature of the mass is monitored so that it does not exceed 55 ° C; the churning chamber of the machine is hermetically closed with a lid and air is supplied under an excess pressure of 0.6 MPa (the whipping time is 180 s at a kneading body rotation frequency of 1000 min ^-1 , while the mass is saturated with air). At the end of the process, the mass t = 52 ± 3 ° C, ρ = 0.4-0.5 g / cm ^{3 is} unloaded under pressure into molds, then the weighed prescription amount of confectionery fat, candied fruits and flavoring mixture is added to the mass and mixed to the final volumetric weight 0.7-0.9 g / cm ³ , the resulting candies are molded, glazed, cooled to a temperature of 10-12 ° C, cut and cooled to a temperature of 4-5 ° C.

The final moisture content of the finished candies is 13.0%.

Example 2.

First, agar-syrup is prepared, for this agar-agar in the amount of 1.2 kg is mixed with 36 kg of water, the mixture is heated, after which syrup is added in the amount of 36.2 kg, preheated to a temperature of 55 ºС, the resulting mixture is boiled to obtain agar-treacle syrup with a mass fraction of dry substances of 84%, which is then cooled to a temperature of 85 ^o C.

A fruit-malt mixture is prepared separately, for this 25.5 kg of fruit and berry puree is mixed with malt barley concentrate in an amount of 36 kg with the addition of 1.1 kg of lactic acid, the resulting mixture is whipped for 10 minutes until a foamy whipped mass is obtained.

Chilled agar-treacle syrup is introduced into the whipped fruit-malt mixture in a thin stream, the recipe mixture is whipped for 2 minutes until a homogeneous foamy whipped mass is obtained with a moisture content of 36.9% and a density of 0.8 g / cm³, which is formed at a temperature of 50 ^o With the method of casting into rigid forms, stand, glaze and pack, whipped confectionery is prepared at the following mass ratio of recipe components, wt. %:

Agar agar 1,2 Fruit and berry puree 25.5 Barley malt concentrate 36.0 Lactic acid 1.1 Starch syrup 36.2

Organoleptic and physicochemical quality indicators, food and energy value of the whipped confectionery are presented in Table 3.

Example 3.

First, agar-syrup is prepared, for this agar-agar in the amount of 1.7 kg is mixed with 51 kg of water, the mixture is heated, after which molasses is added in the amount of 39.4 kg, preheated to a temperature of 60 ºС, the resulting mixture is boiled to obtain agar-treacle syrup with a mass fraction of solids 85%, which is then cooled to a temperature of 87 ^o C.

A fruit and malt mixture is prepared separately, for this 18.3 kg of fruit and berry puree is mixed with malt barley concentrate in an amount of 39.4 kg with the addition of 1.2 kg of lactic acid, the resulting mixture is whipped for 10 minutes until a foamy whipped mass is obtained.

Chilled agar-treacle syrup is introduced into the whipped fruit-malt mixture in a thin stream, the recipe mixture is whipped for 1.5 minutes until a homogeneous foamy whipped mass is obtained with a moisture content of 36.6% and a density of 0.84 g / cm³, which is formed at temperature 55 ^about With the method of casting in the form of a layer, followed by its cutting into individual products, stand, glaze and pack, whipped confectionery is prepared with the following mass ratio of recipe components, wt. %:

Agar agar 1.7 Fruit and berry puree 18.3 Barley malt concentrate 39.4 Lactic acid 1,2 Starch syrup 39.4

Organoleptic and physicochemical quality indicators, food and energy value of the whipped confectionery are presented in Table 3.

Example 4.

First, agar-syrup is prepared, for this agar-agar in the amount of 1.6 kg is mixed with 48 kg of water, the mixture is heated, then molasses is added in the amount of 40.2 kg, preheated to a temperature of 65 ºС, the resulting mixture is boiled to obtain agar-treacle syrup with a mass fraction of dry substances of 86%, which is then cooled to a temperature of 88 ° C.

Separately, a water-malt mixture is prepared, for this 15 kg of water is mixed with malt barley concentrate in an amount of 42 kg with the addition of 1.2 kg of lactic acid, the resulting mixture is whipped for 10 minutes until a foamy whipped mass is obtained.

Chilled agar-treacle syrup is introduced into the whipped water-malt mixture in a thin stream, the recipe mixture is whipped for 2 minutes until a homogeneous foamy whipped mass is obtained with a moisture content of 36.2% and a density of 0.46 g / cm³, which is formed at a temperature of 55 ° C by the method of casting into rigid forms, stand and pack, the whipped confectionery product is prepared at the following mass ratio of the recipe components, wt. %:

Agar agar 1.6 Water 15.0 Barley malt concentrate 42.0 Lactic acid 1,2 Starch syrup 40.2

Organoleptic and physicochemical quality indicators, food and energy value of the whipped confectionery are presented in Table 3.

Example 5.

First, agar-syrup is prepared, for this agar-agar in the amount of 1.65 kg is mixed with 49.5 kg of water, the mixture is heated, after which molasses is added in the amount of 41.2 kg, preheated to a temperature of 60 ºС, the resulting mixture is boiled until an agar-treacle syrup with a mass fraction of solids of 85% is obtained, which is then cooled to a temperature of 86 ° C.

Separately, a water-malt mixture is prepared, for this 17 kg of water is mixed with malt barley concentrate in an amount of 39 kg with the addition of 1.15 kg of lactic acid, the resulting mixture is beaten for 9 minutes until a foamy whipped mass is obtained.

Chilled agar-treacle syrup is introduced into the whipped water-malt mixture in a thin stream, the recipe mixture is whipped for 1 min until a homogeneous foamy whipped mass is obtained with a moisture content of 38.1% and a density of 0.74 g / cm³, which is formed at a temperature of 50 ^o With the method of casting in the form of a layer, followed by its cutting into individual products, stand and pack, the whipped confectionery product is prepared with the following mass ratio of prescription components, wt. %:

Agar agar 1.65 Water 17.0 Barley malt concentrate 39.0 Lactic acid 1.15 Starch syrup 41.2

Organoleptic and physicochemical quality indicators, food and energy value of the whipped confectionery are presented in Table 3.

Table 3 - Indicators of quality, nutritional and energy value of whipped confectionery

Quality indicators Whipped confectionery Example 2 Example 3 Example 4 Example 5 Taste and smell Characteristic of this product with a fruity-malt aroma and taste Characteristic of this product with malt aroma and taste Consistency Soft, easy to break Tight, tender, breakable Airy, slightly stiff, breakable Air-porous, breakable Color White with yellowish
shade Creamy white Moisture content, % 36.9 36.6 36.2 38.1 Density, g / cm³ 0.81 0.84 0.70 0.74 Active acidity pH) 4.4 4.2 4.0 4.1 Proteins, g 1.26 1.35 1.5 1.44 Fat, g 0.12 0.16 0.13 0.12 Carbohydrates, g 56.1 57.9 55.0 57.9 Energy value, kcal 242 244 244 245

The presented ratio of recipe components by the authors was selected experimentally and going beyond their range will entail changes in the organoleptic and physicochemical parameters of the whipped confectionery.

The use of malt barley concentrate in an amount of more than 42 wt. % (per 100 g of product) leads to an increase in the moisture content of the whipped mass, which leads to a decrease in its viscosity and the form-holding capacity of the whipped product, if less than 36 wt. % (per 100 g of product), then to a decrease in the foaming ability of the whipped mass, the nutritional and biological value of the finished product.

The use of fruit and berry puree in an amount of more than 25.5 wt. % (per 100 g of product) leads to an increase in moisture and acidity of the whipped confectionery mass, as a result of which the organoleptic characteristics of the whipped product deteriorate and its cost increases, if less than 18.3 wt. % (per 100 g of product), then to a decrease in the nutritional value of the whipped product.

The proposed method for the production of aerated confectionery product allows:

- to get a whipped confection "without added sugar and egg white";

- to expand the range of products with increased nutritional value for lean and vegetarian food, as well as people suffering from an allergic reaction to gluten and egg white;

- to improve the quality of whipped confectionery by improving its organoleptic properties and enrichment with useful biologically valuable substances;

- to reduce the sugar content and the cost of whipped confectionery;

- to extend the shelf life of whipped confectionery due to the content of reducing sugars in the malted barley concentrate;

- to reduce the sugar content and energy value of the whipped confectionery.

Claims (2)

A method of producing a whipped confectionery product, including preparing a syrup on agar-agar, cooling the syrup, preparing a whipped mass, mixing the obtained two semi-finished products in a whipping machine with the introduction of flavoring components, molding, cooling and packaging, characterized in that agar-syrup is prepared with a mass fraction of dry matter 85 ± 1%, whipped mass is obtained by churning for 8-10 minutes a mixture prepared by mixing fruit and berry puree or water with malt barley concentrate in a ratio of 1: 1.4-2.2 or 1: 2, 3-2,8, respectively, with the introduction of lactic acid in step churning, hereinafter whipped mass under stirring for 1-2 min in a thin stream introduced, cooled to a temperature of 85-90 ^C. agar-molasses syrup until homogeneous with a mass fraction of moisture 36-39% and a density of 0.7-0.9 g / cm ^3, after which the mass is molded at a temperature of ^50-55 ° C by the method of casting a rigid form or in formation with a subsequent cutting to separate from products, which are then allowed to stand, glaze as needed and packaged, the whipped confectionery product is prepared with the following mass ratio of recipe components, wt%: Agar agar 1.2-1.7 Fruit and berry puree 25.5-18.3 Barley malt concentrate 36.0-39.4 Lactic acid 1.1-1.2 Starch syrup 36.2-39.4 or Agar agar 1.6-1.65 Water 15.0-17.0 Barley malt concentrate 42.0-39.0 Lactic acid 1.2-1.15 Starch syrup 40.2-41.2